2015's exciting new openings

Bao

Posted on 20 January 2015 • Written By Dominic Rowntree

2015 is already off to a flying start with some stellar restaurant launches from the likes of Portland (pictured right), Jinjuu and Sky Garden. And that’s only just the beginning: there’s plenty more to come. Here’s all you need to know about some of the capital’s most exciting new openings in the first quarter of this year.

Duck & Rice
Where: The old Endurance pub in Soho W1
What: Latest venture from Alan Yau (Babaji and Park Chinois) who this time is doing a Chinese gastropub. There’ll be a bar downstairs and a dining room upstairs.
When: Late January

West Thirty Six
Where: Golborne Road W10
What: New restaurant from the team behind Beach Blanket Babylon. Set across four floors, it’s going to be an all-day hangout.
When: Late January 2015

Blixen
Where: Old Spitalfields Market E1
What: Clive Watson and Justin Gilbert are opening this informal European brasserie. The ground floor dining room and bar will have an open kitchen and even a garden. The crumbed ox tongue salad sounds great,
When: 9 February 2015

Big Fernand (pictured above right)
Where: Fitzrovia W1
What: Their burgers, or ‘hamburgés’ are already popular in France so they’ve brought them to the UK. And it’s not just beef, expect lamb, chicken, veal and veggie versions too.
When: March 2015

StreetXo
Where: Mayfair W1
What: David Muñoz (pictured bottom right) of three Michelin starred DiverXO in Madrid, is bringing his Spanish street food concept to London. Sit at the counter overlooking the open kitchen and expect plenty of interaction with the chefs.
When: March 2015

Bao
Where: Soho W1
What: Steamed buns from the team behind the popular market stall in London Fields backed by the Sethi family (Gymkhana, Trishna, Bubbledogs, Lyle’s).
When: Spring 2015

Yauatcha Broadgate
Where: Broadgate Circle EC2
What: Second Yauatcha from the Hakkasan group behind the original one in Soho. Expect more of the same with some brilliant dim sum and like cheung fun and shui mai, as well as plenty of Chinese favourites.
When: Spring 2015